CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
JAPANESE-STYLE DEEP FRIED CHICKEN
If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.
Provided by AMY
Categories World Cuisine Recipes Asian Japanese
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
- Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
- In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 4.8 g, Cholesterol 98.4 mg, Fat 16.7 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 2.8 g, Sodium 327 mg, Sugar 0.4 g
CRISPY CIDER-BATTERED CHICKEN FINGERS
Believe it or not, the best beer batter isn't made with beer! It's actually done with sparkling apple cider, which produces a light, beautifully crispy, and very flavorful coating. Not to mention it's super easy.
Provided by Chef John
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.
- Season with kosher salt, black pepper, and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over top and shake the bowl to coat the strips. Toss until all the surfaces are completely coated, and then transfer onto a rack or plate. Place in the refrigerator, uncovered, for at least 10 minutes, or until ready to fry.
- Meanwhile, whisk self-rising flour and sparkling apple cider together in a mixing bowl to form a thin batter. Batter should be somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Place in the refrigerator to rest for 5 to 10 minutes before using.
- Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Dip each chicken finger into the batter to coat. Deep-fry in batches in the hot oil until golden brown, crispy, and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with dipping sauce.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 26.7 g, Cholesterol 64.6 mg, Fat 21.2 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 4.1 g, Sodium 916.8 mg, Sugar 4.2 g
FRIED CHICKEN TENDERS
These are tasty, tender chicken pieces with our own spicy horseradish dipping sauce. We serve it with our favorite potato salad and corn on the cob. Enjoy!
Provided by Charlotte
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
- One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
- In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.
Nutrition Facts : Calories 821.4 calories, Carbohydrate 35.2 g, Cholesterol 163.8 mg, Fat 55.2 g, Fiber 1.9 g, Protein 45.2 g, SaturatedFat 9.8 g, Sodium 782.8 mg, Sugar 2 g
KARAAGE (JAPANESE FRIED CHICKEN)
Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.
Provided by Chef John
Categories Fried Chicken
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
- Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
- Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
- Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg
BREADED CHICKEN FINGERS
If you like the taste of garlic, this recipe is for you. It is easy to make, but requires time to marinate.
Provided by JANETFORAUBURN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
- In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
- Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
- Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 24.6 g, Cholesterol 78.6 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.4 g, SaturatedFat 2.8 g, Sodium 703.7 mg, Sugar 2.5 g
FRIED CHICKEN FINGERS (TENDERS)
Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.
Provided by ARathkamp
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in frying pan.
- In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
- In a separate shallow dish, "scramble" the eggs with the milk.
- Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
- Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.
KARAAGE (JAPANESE FRIED CHICKEN)
At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan's "mama," who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken - meatier, fattier, and more flavorful than American supermarket meat - buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don't feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.
Provided by Hannah Kirshner
Categories poultry, appetizer, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
- Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
- While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
- Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
- When all the chicken has been fried once, increase the oil's temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don't serve it immediately.
- Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 775 milligrams, Sugar 2 grams, TransFat 0 grams
JAPANESE FRIED CHICKEN FINGERS
Super crunchy and great with dip of your choice.
Provided by barbara lentz
Categories Chicken
Time 10m
Number Of Ingredients 8
Steps:
- 1. Mix the ginger, garlic, soy sauce, sake and sugar together. Place the chicken fingers in the marinade and marinate at least 3 hours or overnight.
- 2. Place the potato starch in a shallow bowl. Remove the chicken from the marinade and dredge in the potato starch Deep fry until golden browned and done.
More about "japanese fried chicken fingers recipes"
TEMPURA CHICKEN FINGERS
From plainchicken.com
5/5 (17)Total Time 15 minsCategory Main Course
- In a large bowl, mix together the flour, salt, and water. In a separate bowl, combine the vinegar and baking soda (it will foam up) and pour into the flour mixture.
- Dip the chicken tenders in the tempura batter and shake off excess. Once the oil is hot, fry the tenders in small batches for about 5 minutes and then drain on paper towels.
KARAAGE (JAPANESE FRIED CHICKEN) 唐揚げ • JUST ONE …
From justonecookbook.com
4.8/5 (344)Total Time 1 hrCategory Appetizer, Main CourseCalories 531 per serving
- Cut each chicken thigh into 2-inch pieces and season with salt and freshly ground black pepper.
- In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil. Whisk all together.
PERFECT CHICKEN TEMPURA RECIPE (HOMEMADE JAPANESE TEMPURA …
From izzycooking.com
4/5 (1)Category Appetizer, Dinner, SnackServings 4Total Time 35 mins
HOMEMADE CHICKEN TEMPURA (FRIED CHICKEN FINGERS STYLE)
From comfortablefood.com
5/5 (2)Total Time 30 minsCategory Appetizer, DinnerCalories 6471 per serving
JAPANESE TEMPURA BATTER FOR CHICKEN FINGERS
From cdkitchen.com
JAPANESE PANKO CHICKEN TENDERS - NO RECIPES
From norecipes.com
JAPANESE STYLE CHICKEN TENDERS - LISA G COOKS
From lisagcooks.com
JAPANESE FRIED CHICKEN (KARAAGE CHICKEN)
From japan.recipetineats.com
JAPANESE CHICKEN TENDERS (PANKO FRIED FINGERS)
From youtube.com
EASY CHICKEN TEMPURA - KHIN'S KITCHEN
From khinskitchen.com
CHICKEN TEMPURA RECIPE (EASY, CRISPY) | THE KITCHN
From thekitchn.com
TORI KARAAGE (JAPANESE FRIED CHICKEN) - KHIN'S KITCHEN …
From khinskitchen.com
17 EASY JAPANESE CHICKEN RECIPES TO TRY FOR DINNER
From insanelygoodrecipes.com
KARAAGE (JAPANESE FRIED CHICKEN THIGHS)
From americastestkitchen.com
You'll also love